Pat chicken thighs dry with paper towels. Season both sides evenly with 3/4 tsp of the kosher salt, 1/4 tsp black pepper and the paprika. Zest and juice the lemon; halve the cherry tomatoes and mince the garlic.

Heat a 10-inch skillet over medium-high heat until hot. Add 1 tbsp olive oil and swirl. Add chicken in a single layer (work in batches if needed) and sear without moving until the underside is golden brown, about 4-5 minutes. Flip and cook the second side until golden and the internal temperature reaches 155°F (it will finish cooking in the sauce), about 4 minutes more. Transfer chicken to a plate and tent loosely with foil.

Reduce heat to medium and add the remaining 1 tbsp olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds (don’t let it brown). Add the halved cherry tomatoes and a pinch of the remaining salt and pepper; cook, stirring occasionally, until the tomatoes blister and begin to collapse, about 4-5 minutes.

Pour in the chicken broth, lemon juice and lemon zest, scraping any brown bits from the pan with a wooden spoon. Bring to a gentle simmer and cook 2-3 minutes to reduce slightly and concentrate flavor.

Add the baby spinach and butter to the skillet. Stir until the spinach wilts and the butter melts into the sauce, about 1-2 minutes. Taste and adjust seasoning with the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper if needed.

Return the chicken to the skillet, nestling into the sauce and vegetables. Spoon sauce over the thighs and simmer gently until chicken reaches 165°F internal temperature and is cooked through, about 2-3 minutes. Sprinkle with chopped parsley and serve straight from the pan with pan sauce spooned over.